Stuffed Veal Ragu

8
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

310
Calories
26 g
Protein
12 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 310
  • Lipides 17 g
    • Saturated fat  6 g
  • Cholesterol 85 mg
  • Sodium  520 mg
  • Carbs 12 g
    • fiber  3 g
    • Sugar  5 g
  • Protein 26 g

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 8 veal scaloppini (3.5 oz/100 g each)
  • 8 thin slices prosciutto
  • 2 cups (500 mL) baby spinach
  • 2 tbsp (30 mL) chopped thyme, divided
  • 1/2 cup (125 mL) freshly grated Parmesan cheese
  • 1/4 tsp (1 mL) salt
  • 2 cloves garlic, sliced
  • 3 tbsp (45 mL) tomato paste
  • 1 can (796 mL) crushed tomatoes

Method

  1. Lay veal scaloppini on cutting board and top each evenly with 1/2 tsp (2 mL) thyme, a slice of prosciutto, 1 tbsp (15 mL) Parmesan cheese and 1/4 cup (60 mL) spinach. Roll, folding in slides, like a burrito or spring roll and secure with toothpicks and season with salt.
  2. Heat oil in large skillet set over medium heat. Cook veal for 5 min. or until brown all over. Transfer to plate. Add garlic slices and remaining thyme and cook for 2 to 3 min. Add tomato paste and 1 cook for 1 min. then stir in tomatoes and bring to a boil. Reduce heat to medium-low, return veal to skillet and simmer for 20 to 25 min. or until tender.

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